Registering to take part in the Food Teacher Professional Portfolio programme provides you with a way to audit, map, plan and evidence your professional development - whether you are trainining to become a food teacher, just started or are currently practicing. The programme builds on the forthcoming guidelines for food teaching in secondary schools, development by Public Health England and the British Nutrition Foundation (for more details, click here).
Why become involved?
- Receive help to plan your own CPD, based on national standards.
- Access free support and advice via monthly emails and tips.
- Improve your own knowledge and skills through monthly webinars.
- Attend some of the free training that will be made avalable.
- Gather evidence for performance management.
- Receive a free organiser (first 2,000).
- Be part of a national initiative with the BNF and the Food Teachers Centre.
The Food Teacher Professional Portfolio programme aims to further enhance professional standards in food teaching, focusing on:
- curriculum planning
- classroom management
- practical skills
- food commodities
- nutrition and health
- hygiene and safety
- consumer awareness
- Register to participate!
- Complete an online ‘audit’ – our baseline to help you .
- Receive an unique organiser (first 2,000).
- Get monthly advice and support.
- Proactively engage and the ‘portfolio’.
- Complete evaluation and annual survey.
Registration is open now! Click here.
End of year 1 feedback
The British Nutrition Foundation (BNF) conducted a survey on behalf of the Food Teacher Professional Portfolio (FTPP) programme (in conjunction with the Food Teachers Centre) and supported by The All Saints Educational Trust.
Teachers registered on the FTPP programme were invited to take part in the survey via email and reminded through the Food Teachers Centre Facebook group. 334 teachers responded to the survey although not all questions were answered by all teachers. The teachers were asked 18 questions relating to their own experience of the FTPP programme, including which aspects they found most useful and why; types of professional development undertaken and how the programme has impacted on their confidence and competence to teach food.